Ooey Gooey Fudge Brownies


You guys, these brownies are kind of insane.  Seriously.

We take a break from our usually healthy lifestyle for one meal a week, and for dessert we were craving something chocolatey, fudgy, ooey gooey, and just flat out slap-your-grandma delicious.

These.  These delicious brownies fit all of those requirements and then some.



This easy brownie recipe pretty much results in the perfect texture.  There’s a crunchy outer crust, while the inside remains dense and fudgy.  The chocolate chips added to the batter get all melty and gooey on the inside and contribute another layer of richness.  Mmm…

Oh, and my favorite characteristic of this recipe?  It does that thing where the batter rises, and then the center part settles down slightly, leaving a thicker, higher crust around the outside.  So for all of you out there that are lovers of the crusty edge pieces, you will love this one.  Those chewy end pieces are pure magnificence.

Ooey Gooey Fudge Brownies
2.0 from 1 reviews
Prep time:
Cook time:
Total time:
Serves: 12
  • ½ cup (1 stick) unsalted butter, melted
  • 1½ cup white sugar
  • ½ tsp pure vanilla extract
  • 2 eggs
  • ¾ cup all-purpose flour + 1 TBS for coating chocolate chips
  • ½ cup unsweetened cocoa powder
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 1 cup semi-sweet chocolate chips
  1. Preheat oven to 350F
  2. Prepare an 8x8 square baking dish with a light coating of cooking spray, or wipe with a small amount of shortening.
  3. In a bowl, combine the white sugar, melted butter, and vanilla extract until smooth and fluffy.
  4. In a second bowl, sift together the flour, cocoa powder, salt, and baking soda.
  5. Beat the eggs, one at a time, into the sugar and butter mixture, until thoroughly combined.
  6. Add the flour mixture in 2-3 additions, mixing slowly until just combined.
  7. Toss the chocolate chips in about 1TBS of flour, and then fold into the batter.
  8. Pour batter into pan and use a rubber spatula to level off the top.
  9. Bake for 20-25 minutees. Brownies will still be fudgy in the center when tested with a toothpick, and the edges will be chewy.
Omit the baking soda if you are using a Dutch process cocoa powder.
Tossing the chocolate chips in flour will prevent them all from falling to the bottom of the brownies.
You can wrap cut brownies in saran wrap, place into a freezer bag, and freeze the leftovers! Thaw them out on the counter, nuke them in the microwave for a molten treat, or heck, just eat them straight out of the freezer.

Oh, and one more thing I forgot to mention… these are calorie, fat, and carbohydrate FREE!

… what?  You don’t believe me?  Mind over matter, my friends.  Mind over matter.



If you want to save this recipe for later, here’s a Pinterest friendly image just for that very purpose!  Enjoy!



  1. Lila says

    Made these tonight. I used a glass 8×8 dish and at 22 mins it was completely jiggly and not done. Yet, the sides were almost getting burnt. So I reduced the temperature to 325 degrees and checked on it 5 mins later and the toothpick still had so much batter on it. Was this normal? I ended up baking it for about 45 mins and the sides got hard/almost burnt but there was still slightly some batter in the toothpick but I took it out. :(


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: